Friday, 28 November 2014

Mushroom & Leek (or Onion) Fried Rice

I know it's not local, but there's no getting around it: we really love rice in this household. Consequently, there is usually left-over rice in the fridge, and so fried rice happens on a regular basis.

This particular version can be made in some iteration all year. In the spring, use green onions; whatever green onions are available; a little later garlic scapes would work well. Once the onion greens start to die down, leeks become available. By mid-winter when the leeks are gone, you can use regular onions or shallots - in particular any that are sprouting! Carrots are not available all year; just omit them when you can't get them. As for the mushrooms, you can use whatever kind you like, or best, a mix of several different kinds.

Because there is no protein in this dish, it does very well combined with other Chinese style dishes, or with a piece of chicken, fish or pork served alongside. As usual though, we ate it all ourselves and that was dinner. 

2 to 6 servings
1 hour prep time

1" x 1" x 1" cube of peeled fresh ginger, minced
3 to 4 cloves of garlic
250 grams (1/2 pound) mushrooms
1 large leek
OR 8 to 12 green onions
1 medium carrot
2 tablespoons mild vegetable oil
2 tablespoons apple cider or rice vinegar
2 tablespoons soy sauce
3 cups cooked white rice
1 teaspoon toasted sesame oil

Peel and mince the ginger finely. Peel and mince the garlic finely, and set them aside together.

Clean and chop the mushrooms. Trim, wash, and chop the leek (or green onions) fairly finely. Peel and grate the carrot.

Heat the oil in a large skillet over high heat. Cook the mushrooms and carrots until just wilting, then add the leeks or green onions. Cook the lot, stirring frequently, until everything is softened, slightly browned, and well mixed. Sprinkle with the vinegar and soy sauce, and mix it in well

Crumble in the rice, wetting your hand first to keep it from sticking. Continue cooking and turning and mixing the ingredients  until everything is well blended, and the rice begins to crisp up. Mix in the sesame oil well, then remove the pan from the heat and remove the contents to a serving dish. Serve at once.

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